1 (9 inch) pie crust (graham cracker or butter cookie)
1 (9 oz.) Cool Whip
1 (8 oz.) cream cheese
1 can Eagle Brand milk
1 c. flake coconut
1/2-1 c. chopped pecans
1/2 stick butter
1 jar caramel topping

Melt butter; stir in coconut and pecans and toast. Watch carefully or will burn before you know it. Mix Eagle Brand milk and cream cheese thoroughly; fold in Cool Whip.

Pour half of mixture into pie shell. Drizzle 1/2 the jar of caramel topping over mixture. Pour remaining pie filling over caramel, then remaining caramel topping over the top of pie. Sprinkle with toasted coconut and pecans. Cover and put in freezer for at least 12 hours before serving.